|Categories:||Beef, Mexican, Quick & Easy|
|Keywords:||beans, spicy, tomatoes|
|1 1/2 lb||ground beef, 90% lean|
|15.5 oz can(s)||1 can each of dark red kidney beans, pinto beans, red beans or light red kidney beans|
|1 md||green pepper, chopped|
|1 sm||onion, chopped|
|1 can(s)||6 oz of tomato paste|
|1 lg||25 oz can of tomato puree|
|1 Tbsp||each of chili powder and cumin|
|1/2 tsp||each of ground black pepper and cayenne pepper|
|1||whole dried bayleaf|
|1 sm||5 oz can of tomato sauce|
|1 sm||12 oz can of diced tomatoes, optional|
Pinched by QueenJean, and 43 more.
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DirectionsBrown the beef in a 6 qt saucepan over medium heat. As the meat is browning, add the chopped onion and green pepperDrain and rinse the beans, then add to the meat and vegetables in the saucepan. Stir togetherAdd the tomato paste, tomato puree and tomato sauce. If you are using the diced tomatoes, add them too. Stir all ingredients together, continuing on medium heat.Add the spices: the black pepper, cayenne pepper, chili powder and cumin. Sometimes I will also add a TBSP of hot sauce as well. Stir everything until well mixed. Turn heat to low, add the bayleaf, and cover. Simmer 1 hour, stirring occasionally. Serve over rice, or with cornbread, and some shredded chedder cheese on top of each serving. The spices can be adjusted to taste and the hot sauce is optional.